Recipes for Heinsohn's Sausage Mixes

Sausage Ingredients

Curing Salt
Modern Cure also known as Curing Salt is a curing agent. Used in sausage products for color and flavor development as well as retarding the development of bacteria in low-temperature environment of smoked meats.
It is composed of salt (93.75%) and sodium nitrate (6.25%)
Usage:
4 oz in 1 quart of cold water for 100 lb meat
2 oz in 1 pint of cold water for 50 lb meat
*Spread evenly over the meat and mix in well.

Sodium Erythorbate
Sodium Erythorbate is a food-grade cure accelerator and aid to stabilize the red color in cure meats.
Usage: 1 oz per 100 lb of meat in conjunction with modern cure (4 oz/100lb)

Antioxidant
Anti-Oxidants are used to slow the oxidation of fat in meat products that causes the browning naturally. This product is usually used with fresh meats.
Anti-Oxidant is composed Salt (95.8%), BHA (1.4%), BHT (1.4%), and citric acid (1.4%).
Usage:
Use 4.0 oz per 100 lb meat with 35% fat content
Use 3.5 oz per 100 lb meat with 30% fat content
Use 3.0 oz per 100 lb meat with 25% fat content
Use 2.5 oz per 100 lb meat with 20% fat content

A Recommended Procedure for Fresh Sausage
1. Grind the lean meat separate from the fat. Meat should be very cold.
2. Add the seasoning to the lean portion and mix for 5 minutes to extract the protien.
3. Then add the fat and trimmings and mix additional 5 mminutes.
4. Grind this meat mixture as desired.
5. If stuffing into a casing (such as an italian sausage), chill the mixture for 2 hours before stuffing. This will prevent fat smear.
Notes:

For 25 lb of meat
Procedure
For best results, seperate the lean mean and fat to be able to work with each seperately.
1. Grind the cold, lean meat through a Breaker or Chili plate and place in mixer.
2. Add the Curing Salt (1 oz dissolved in 1 pint of cold water for 25 lb of meat). Spread it evenly throughout the meat. Next, add the proper flavor of seasoning and then mix for 5 to 10 minutes to extract the protein properly from the lean meat.
3. Add the additional fat and trimmings to the mixer at this time for the meat block you desire. This step helps eliminate smearing of the fat and allows the red color of the meat to show better.
4. Do the final grind of the meat mixture through a sausage plate and stuff into desired size casing, usually a size 32-35 mm casing.
5. Follow the normal procedures for your smokehouse as to times and temperatures.
Notes:
* For best flavor and color development let the product hang on a smoke tree overnight in the cooler.
* Allow the sausage to reach at least 55 degrees F before placing in the smokehouse.

Recipe for BRATWURST #25
Fresh
Bratwurst is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition Typical Bratwurst is made from veal and pork, however, an all-pork Bratwurst is common.

1. Grind the meat through a breaker plate (1/8-inch plate).
2. Add GERMAN Seasoning to the meat mixture and mix together for 3 minutes.
3. Regrind the meat mixture through a sausage plate and stuff into a 32 mm hog
or collagen casing.
4. Keep the meat as cold as possible to maintain the fresh look.
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Recipe for ITALIAN STYLE SAUSAGE #25Suggested meats include :

#1
Fresh Beef Trimmings 20.00 lb Pork Shoulder Butts 5.00 lb

#2Beef Trimmings (80% lean, 20% fat) 25 lb

Processing

1. Grind the meat through a breaker plate (1/8-inch plate).
2. Add Italian Sausage Seasoning to the meat mixture and mix together for 3 minutes.
3. Regrind the meat mixture through a sausage plate and stuff into a 32 mm hog
or collagen casing.
4. Keep the meat as cold as possible to maintain the fresh look.
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1. Grind the meat through a breaker plate (1/8-inch plate).
2. Add Polish Seasoning to the meat mixture and mix together for 3 minutes.
3. Regrind the meat mixture through a sausage plate and stuff into a 32 mm hog
or collagen casing.
4. Keep the meat as cold as possible to maintain the fresh look.
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Recipe for CHORIZO SAUSAGE #25Fresh

Chorizo is a Mexican-style sausage using high levels of paprika and chilies and vinegar for curing the meat to make it more shelf-stable.

Processing
1. Grind the meat through a 1/2" plate, and then through an 1/8"
2. Add Heinsohn's Pepperoni Seasoning and sausage curing salt (1 oz) to the meat mixture and mix together for 5 to 10 minutes.
3. Stuff meat mixture into the casing.
4. Hold the product for 24 to 48 hours in a clean room at 65 F and 69% humidity for fermentation to take place.
Smoking Process
1. Place the pepperoni in a preheated (125 degrees F) smokehouse for 1 hour with dampers open, or until the casings are dry.
2. Close the dampers to 1/4 open, (apply light smoke if desired), and gradually increase the smokehouse temperature to 165 degrees F and hold until the internal sausage temperature of 155 degrees F is reached.
3. Remove from the smokehouse and shower the sausage to reduce the temperature of the sausage to below 100 degrees F.
4. Hold at room temperature for 2 hours before refrigerating.

Note: Traditionally, pepperoni is not smoked, but it is an option.
Actual Pepperoni uses a starter culture that requires days to produce the genuine product. This seasoning will produce a good tasting sausage that mimics pepperoni.
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Recipe for SLIM JIMSDried Sausage Sticks
(for 25 lb of meat)

Slim Jims are made with very lean meats so that the moisture level in the final product is very dry. The meat formula should be 80% lean and 20% fat regardless of the type of meat used.
Suggested meats include:

Beef Chuck Cow Meat Bull Meat
Steer Meat Venison other game meat

Processing
1. Chill the meat to 30-34 degrees F to prevent smearing when grinding.
2. Grind meat through a 1/8" plate.
3. Add cure (1 oz for 25 lb of meat dissolved in water) and spices and mix for about 2 minutes.
4. Stuff the mixture into a small natural casing (sheep) or special artificial casing. Stick lengths are 6 to 9 inches.
5. Place into the smokehouse at 100 to 110 degrees F and cool smoke for 7 to 8 hours depending on the temperature.
6. To finish cooking raise the smokehouse temperature to 160-180 degrees F and cook until the measured temperature inside a piece of sausage is 145-150
degrees F.
7. Remove from the smokehouse and place in a dry room at 50-55 degrees F for 2 hours to cool and dry out. Then package and refrigerate to increase shelf life.
Remember, sausage making is an art, as well as science. You will need to alter these recommendations to fit your equipment and conditions.
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Making JerkyDried Beef or Venison (With Cure)
Jerky is made with very lean meats so that the moisture level in the final product is very dry. The meat is cured, dried and sometimes smoked. Moisture content is low, usually 25-35%. Either the dry- or pickle-cure procedures can be used.

Suggested meats include:

Beef Rounds Venison other game meat

Cure Mix:Complete Cure (Salt, Sugar, Sodium Nitrite .75%), or a mixture of 7 parts salt amd 1 part of mern cure 6.25%. Dry-Cure Processing
1. Slice the meat across the grain in 1/4" strips.
2. Cover the bottom of a curing tub with thin layer of the cure mix.
3. Place a single layer of meat strips on the layer of the cure mix.
4. Lightly sprinkle layer of cure, then add another layer of meat and so on until the tub is full.
5. Do not use more than 5 oz of the cure mixture to 10 lb of meat.
6. Cure the meat at 40-45 degrees F for 36 to 72 hours.
7. Remove from the cure, rinse off surface salt thoroughly.
8. Lightly sprinkle jerky seasoning at this time just as you would season a fine steak. *If mold might become a problem for you, consider a spray or dip solution of potassium sorbate just befire applying seasoning.
9. Place a single layer on screen, or hang on a smoke tree.
10. Follow the guidelines below for drying.

Pickled-Cure Processing
1. Slice the meat across the grain in 1/4" strips and place meat strips in an appropiate pan.
2. Make a pickle-cure using 2 lb of complete cure in 1 gallon of water. Alternate pickle-cure: 1.75 lb of salt and .25 lb of modern cure in 1 gallon of water.
3. Cure meat at 40-45 degrees F for 36 to 72 hours.
4. Thoroughly soak and rinse the meat to remove excess salt.
5. Follow steps 810 above to complete the process.

USDA recommends precooking the meat to an internal tempature of 160 degrees to destroy remaining bacteria prior to drying.

Suggested meats include:
#1 Pork trimmings (lean) 12 lb
Pork trimmings (fat) 2 lb
Pork liver (optional) 1 lb
Uncooked Rice 10 lb
Processing
The cooking of the meat and the rice should take place at the same time so that they are ready at the same time.
Meat Preparation part 1
1. Place whole chunks of pork into a pan and cook. Add enough water to the pan to start the cooking process and to prevent scorching or burning the meat.
2. Begin cooking the liver just before the trimmings are done by boiling the livers in water. Drain off this water and add back just enough to cook the liver to prevent scorching or burning. Pour out this water when the cooking is complete.
3. Remove the meat in Step 1 and save the moisture. Measure out 2 quarts of the moisture, and add Heinsohn's Boudin Seasoning. Allow this to stand during the meat grinding process.
Rice Preparation
4. Place the uncooked rice (10 lb) in a pan, fill with water, and cover over with 1 inch of water. Add a pinch of salt and cook without stirring. (or follow rice manufacturer's recipe)
Meat Preparation part 2
5. Grind the cooked pork trimmings and livers through a chili plate or stew plate one time, and place it in the rice. Add the 2 quarts of moisture with seasoning (from step 3) by pouring over the meat/rice mixture.
6. Mix ingredients well.
7. Stuff the Boudin into a well-cleaned hog casing and link.
8. Hang the Boudin on a smoke tree to air cool and dry. After cooling, refrigerate and sell.
Caution: The preparation area needs to be as clean as possible to prevent bacteria build up in the product. Otherwise, the shelf-life of the product is reduced.
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Recipe for Corned Beef

Corned Beef is made from Beef Brisket.
Use .60 Ib of Corned Beef Seasoning with Cure for a 10-12 Ib brisket.
Curing Process by Pumping and Soaking
1. Make the curing pickle mix by thoroughly dissolving package of Corned Beef
Seasoning with Cure (.60 Ib) in 2 quarts of cold water.
2. The brisket should be pumped with the seasoned curing pickle at the rate of 10% of
the green weight of the meat (i.e., 1 Ib of pickle solution for 10 Ib of meat).
3. Place the pumped briskets into a non-metallic container and cover with the _
remaining-pickle"(or use a large plastic bag). Add whole pickling spice to the pickle
for flavor. Put a cover over the container to prevent contamination.
4. Allow the briskets to cure in the cooler for 5-7 days. Cut into the meat to make sure
that the meat is red evenly throughout. 5. Remove the corned beef from the pickle and trim as necessary before packaging. 6. Rinse off all the curing ingredients. The cured corned beef is ready to cook.

Curing Process by Dry Rubbing
1. Rub the entire package of Corned Beef Seasoning with Cure (.60 Ib.) evenly over all
sides of the beef. Add any additional spices to the beef at this time.
2. Place the seasoned beef into a large plastic bag and secure the opening with string or a rubber band. Mark the date that the beef should come out of the cure on the bag. (The curing process requires about 8 to 10 days per inch of thickness of beef. To check for proper curing, cut through the center and look for an even, red color throughout the meat.) Place in the refrigerator.
3. When completely cured, remove the corned beef from the refrigerator and rinse off
all of the curing ingredients on the outside. The corned beef is ready for cooking.
4. Corned beef may be packaged and frozen for one to two months before cooking.
Cooking Corned Beef
Place the corned beef in a large kettle. Cover with boiling water. Add any pickling spice at this time. Cover and simmer the beef for 4 to 4.5 hours until tender. Cool the corned beef in the broth. After cooling, refrigerate the product to make slicing easier.
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Recipe for SUMMER SAUSAGE #25
Semi-Dried, Unfermented
(For 50 lb of meat)
Summer Sausage is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition. Finished moisture content is low, usually 50%. A true summer sausage is a fermented product. However, it can be very expensive to get starter culture for the hobbyist.

Processing
1. The meat will require two grindings. During the first grind, the lean meats are ground through a 3/16" plate and fat is ground through a 1/2" plate.
2. Combine the meats, add the cure mix and seasonings and mix evenly. Over-mixing should be avoided.
3. Place this mixture (not over 6 inches deep) in meat tubs to pan cure. Cover and place in a 38-40 degrees F cooler and hold for 2 to 4 days to develop flavor(if you have the time).
4. After curing, regrind the meat mixture through a 1/8" plate and stuff into a casing (collagen Casings 2" to 4" in diameter are preferred). Make sure there are no air pockets in the casing.
5. Allow sausages to dry at room temperature for 2 hours.

Smoking Process
The thicker the sausage the longer time it takes to smoke. The times below are based on using a 2.5" thick collagen casing.

1. Place the sausage in a preheated smokehouse at 110 degrees F for 12 hours.
2. Apply a cool, dense smoke during this time.
3. Raise the temperature to 165 degrees F and cook until the internal temperature of the sausage is 155 degrees F. Use a meat thermometer to check the sausage. The time required depends upon the equipment used, maybe 1 to 3 hours.
4. Reduce the heat. Shower the sausage to cool it. Allow it stand at room temperature for 2 hours to develop a bloom.
5. Package and refrigerate.
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SALAMI RECIPE

Salami is made with high quality meat cuts so that the trimmings are in good microbiological and chemical condition. Typical salami is made from beef and pork, all-beef, or all pork. Traditional fat content of salami is 25% to 30%. The higher the beef content, the darker the finish product.

Processing:
1. Grind the lean meat through a breaker plate (1/8-inch plate).
2. Grind the fat meat through a breaker plate (1/8-inch plate).
3. Transfer ground lean meat to a mixer.
4. Add salami seasoning, sausage curing salt (2 oz), and 2 quarts of cold water to the meat mixture and mix together for 5 minutes.
5. Add the ground fat meat amd 1 quart of cold water to the mixer.
6. Mix five minutes. The meat block should be very tacky at the end of the mixing cycle.
7. Regrind the meat mixture througha 1/8" plate and stuff into an appropriate casing.
8. Allow sausage to air-dry for several hours before smoking.